Xanthan gum is a versatile and widely used food additive derived from the fermentation of sugar by the bacterium Xanthomonas campestris. Recognized for its unique thickening and stabilizing properties, xanthan gum finds applications in various industries, particularly in food, cosmetics, and pharmaceuticals. There are several types of xanthan gum, each tailored for specific applications and enhancing the functional benefits in formulations.

Another notable type is industrial-grade xanthan gum, utilized primarily in non-food applications such as oil drilling, where it acts as a viscosifier in drilling fluids. This form is essential for the petroleum industry, as it enhances the performance of drilling muds by improving their flow properties and preventing fluid loss in porous formations.

Furthermore, there are specialty xanthan gum variants designed for specific functionalities. These may include low-viscosity xanthan gum, which is ideal for applications requiring less thickness, or high molecular weight xanthan gum, which offers superior thickening capabilities. Each type is formulated to meet various viscosity and stabilization needs, catering to the diverse demands of different sectors.

In addition to its functional properties, xanthan gum is often favored for its stability across a wide range of temperatures and pH levels, making it suitable for both hot and cold food products. It is also gluten-free, which makes it a popular choice for those with gluten sensitivities or celiac disease.

In summary, xanthan gum is not just a single entity but comes in various types that cater to specific industry needs. Its ability to enhance texture, maintain stability, and improve overall product quality makes it an essential ingredient in many formulations, highlighting its importance in the modern food landscape and beyond.